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Zucchini Roll-Ups

Name: Zucchini Roll-Ups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3 servings.
Cuisine: Europe, Italian
Ingredients: 1 cup part-skim ricotta cheese; 1-1/2 teaspoons Italian seasoning, divided; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 medium zucchini; 4 plum tomatoes, seeded and chopped; 1 can (8 ounces) tomato sauce; 1 tablespoon tomato paste; Shredded Parmesan cheese, optional

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Test Kitchen Approved

Total Time

Prep: 15 min. Bake: 20 min.

Makes

3 servings

Updated: Aug. 16, 2022

We love lasagna, but these zucchini roll-ups are a little healthier and a lot quicker! Using zucchini "pasta" also makes the dish gluten- and grain-free. To make zucchini strips, use a box grater or mandoline to get even slices. —Courtney Stultz, Weir, Kansas

Zucchini Roll-Ups Recipe photo by Taste of Home

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Ingredients

1 cup part-skim ricotta cheese
1-1/2 teaspoons Italian seasoning, divided
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium zucchini
4 plum tomatoes, seeded and chopped
1 can (8 ounces) tomato sauce
1 tablespoon tomato paste
Shredded Parmesan cheese, optional

Directions

Preheat oven to 425°. In a small bowl, combine ricotta, 1/2 teaspoon Italian seasoning, salt and pepper. Slice zucchini lengthwise into twelve 1/8-in.-thick slices. Top each slice with 1 rounded tablespoon cheese mixture. Roll up and secure with toothpicks; place seam side down in an ungreased 8-in. baking dish.
Combine tomatoes, tomato sauce, tomato paste and remaining 1 teaspoon Italian seasoning; pour over rolls. Cover and bake until bubbly, 20-25 minutes. Remove toothpicks before serving. If desired, sprinkle with Parmesan cheese.

Zucchini Roll-Ups Tips

What else can you put in zucchini roll-ups?

Zucchini roll-ups, also known as zucchini rollatini, are easily customizable. Try adding basil ribbons or cooked spinach and mushrooms to the ricotta mixture. If you want to add more protein, use a saucy red meat sauce instead of tomato sauce.

How can you prevent zucchini roll-ups from being watery?

Zucchini has a lot of moisture, which can lead to watery zucchini rollatini. To prevent this, pat each slice of zucchini dry with a paper towel before you add the ricotta mixture. Another trick is to salt each zucchini slice 15 minutes ahead of time to draw out excess moisture. Here's more on how to cook zucchini.

Can you make zucchini roll-ups ahead of time?

There are a couple of ways to prep your zucchini rollatini ahead. You can assemble the roll-ups and store them in the fridge until you're ready to bake them. Or, you can whip up the cheese mixture and store it separately from the zucchini slices until you're ready to assemble. Either way, make sure you're only working one day ahead of time. If you have leftover zucchini, make a zucchini lasagna (it's freezable!) or one of our other favorite zucchini recipes.

—Lauren Pahmeier, Taste of Home Associate Editor

Nutrition Facts

4 roll-ups: 175 calories, 8g fat (4g saturated fat), 26mg cholesterol, 643mg sodium, 16g carbohydrate (7g sugars, 4g fiber), 13g protein. Diabetic Exchanges: 2 vegetable, 1 medium-fat meat.